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03/16/2022
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
2-102.11(C)(7) Demonstration (Pf)
The person in charge lacked knowledge in the required temperatures and times for safe cooling and reheating of time/temperature control for safety foods.
Corrective action: the inspectors educated the person in charge on the correct parameters and provided handouts.
2-103.11(K) Person-In-Charge-Duties (Pf)
The person in charge did not ensure that the chemical sanitizer dish machines in the facility were sanitizing food contact surfaces at the correct concentration.
Corrective action: the inspectors educated the person in charge to check the concentration of the dish machine sanitizer at least daily.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf)
The hand sink at the expo line was not stocked with hand soap.
Corrective action: an employee stocked the sink with hand soap during the inspection.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf)
The dish machines in the kitchen ware washing area and front bar were not reaching at least 50 ppm residual chlorine after the final rinse.
Corrective action: an employee switched the sanitizer solution of the kitchen dish machine and primed it to reach at least 50 ppm residual chlorine. The facility stopped using the bar dish machine and agreed to get it serviced.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
3-501.14 Cooling (P)
Cooked chicken was projected to not reach 70° F after 2 hours of reaching 135° F. The chicken was also initially found cooling at room temperature.
Corrective action: the chicken was moved to the walk-in refrigerator and ice was added to the bins containing the chicken to rapidly cool the item. Guidance on proper cooling was provided.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Shredded cheese (44°-51° F) in an ice bath located next to the steam table of the cook line measured greater than 41° F.
Corrective action: the cheese was moved to rapidly cool. The inspector educated the person in charge on how to create an effective ice bath.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Multiple items in the walk-in refrigerator were not marked with a prepped-on or discard date to be kept at the facility for 7 days or less.
Corrective action: the person in charge marked the items with their proper prepped-on dates.
The following items in the same unit were marked with an incorrect prepped-on date: fajita sauce, mayan sauce, mole sauce, coctel sauce, diabla sauce, and ranchera sauce.
Corrective action: after verifying the items' correct prepped-on date, the person in charge updated the date marks on the items.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
The following items in the walk-in refrigerator were kept at the facility for longer than 7 days after their prepped on date: black beans, menudo, carnitas, chile verde, and culichi sauce.
Corrective action: the items were discarded (see voluntary condemnation).
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
3-501.13 Thawing (C)
Packaged pre-cooked mac and cheese was observed thawing in room temperature in the clean dishes rack. Fish in reduced oxygen packaging was observed stored in the lowboy of the cook line.
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12/10/2019
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments:
2-102.11 Demonstration (Pf)
The person in charge did not demonstrate knowledge of the following: the required food temperatures and times for the safe cooking of animal products and the required temperatures and times for the safe hot-holding, cooling, and reheating of foods.
2-103.11 Person-In-Charge-Duties (Pf)
The person in charge was not ensuring that employees were performing the following: effectively cleaning their hands, monitoring cooking temperatures with probe thermometers, using proper methods to rapidly cool foods through monitoring of food temperatures, and properly maintaining temperatures of cold and hot foods through monitoring of food temperatures.
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The facility did not have a certified food protection manager.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
The facility did not have adequate procedures for cleaning up after vomit/fecal incidents.
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
Three employee beverage containers were stored above and on food contact surfaces in the back kitchen.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
2-301.12 Cleaning Procedure (P)
An employee at the grill line hand sink scrubbed their hands with soap for less than 10 seconds. An employee was observed washing their hands without soap after handling raw meat.
2-301.14 When to Wash (P)
An employee at the grill line donned gloves for handling food without washing their hands beforehand. An employee in the dish washing area did not wash their hands after drinking from an open container beverage. An employee was observed going from using the restroom to working with dishes without washing their hands after exiting the restroom and donning gloves. A server at the exposition line was observed donning a glove without washing their hands on two separate occasions before handling tortillas and cutting limes. An employee was observed touching their face and then donning gloves before working with food without washing their hands.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
On two separate occasions, an employee at the exposition line was observed cutting and handling limes with their bare hands.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf)
The hand sinks in the back kitchen and at the grill line were not equipped with soap.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The hand sink in the back kitchen was blocked by a trash can that an employee had to move to access the sink. A whisk was stored in the hand sink at the bar.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-202.15 Package Integrity (Pf)
A dented, unwholesome can of tomato sauce was stored with wholesome cans at the can storage rack.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-304.11 Food Contact with Equipment, Utensils, and Linens (P)
A cut head of lettuce was stored on a soiled towel in the left cold-top refrigerator.
3-304.15(A) Gloves, Use Limitation (P)
An employee at the grill line used the same glove to handle raw beef then ready-to-eat cheese. An employee at the grill line used the same glove to handle raw chorizo then ready-to-eat foods. An employee at the grill line handled raw chicken then wiped their soiled gloves on a soiled towel. An employee at the dish washing area wearing single-service gloves was observed cleaning their gloved hands in the hand sink.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C)
The following foods were stored uncovered and unprotected from possible contamination: (at the grill line/expo line) taco shells, croutons, several foods in the steam table, (in the left and right grill line cold-top refrigerator) several foods, (in the dry storage room) chips, and (in the walk-in refrigerator) several foods.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
On two separate occasions, an employee at the grill line did not clean tongs in between handling raw beef then cooked beef. Per the person in charge, the grill line cutting boards were being cleaned once per day (less frequently than every four hours).
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The following food-contact surfaces at the grill line were soiled: several spatulas, tongs and the right cold-top refrigerator cutting board. A container holding a cut lime in the left cold-top refrigerator was soiled.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
3-501.14 Cooling (P)
Cooked shredded chicken was 73-79°F in the walk-in refrigerator after cooling from 135°F for more than 2 hours.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following were less than 135°F: (on the exposition line) fried jalapeños (78-81°F), and (above the flat grill at the grill line) chicken stock (103°F).
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items were over 41°F at the grill line: (in the left 2-door cold-top refrigerator) raw chicken (52°F), chicken chimichangas (59°F), chicken taquitos (52°F), cut leaf spinach (70°F), mac and cheese packets (56°F), french fries (57°F), garlic in oil (62°F), mayo ketchup mixture (63°F), steaks (53°F), rellenos (54°F), diablo sauce (47°F), hamburgers (52°F), cheesecake batter (54°F), mayo (52°F), caesar dressing (53°F), bacon wrapped shrimp (52°F), chicken nuggets (49°F), chicken tenders (50°F), salsa (53°F), beef taquitos (51°F), (in the right cold-top refrigerator) cut Romaine lettuce (47°F), sliced cheese (45°F), cheese crumbles (46°F), and (above the cold-top refrigerators) two salsa containers (72°F). Whipped cream at the bar was 57°F. Milk was 48°F in the right 2-door refrigerator at the exposition line. Salsa in an ice bath at the exposition line was 45-46°F.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Green chile and beans in the walk-in refrigerator were prepared on 12/02 and were still available for use 8 days after they were prepared (more than 7 days) and were not discarded. Rice, chimichangas, cooked ground beef, and pico de gallo in the walk-in refrigerator were not date marked once prepared to be used or discarded within 7 days and were not discarded.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle of degreaser at the dish washing area was not labeled as to its contents.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
3-501.13 Thawing (C)
Soft rellenos were thawing at room temperature on the right grill line cold-top refrigerator cutting board.
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| 40 - Good Retail Practices |
| Personal cleanliness |
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Inspector Comments:
2-303.11 Prohibition-Jewelry (C)
A main cook at the cook line was wearing bracelets on each wrist.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Soiled towels were used to wipe food-contact surfaces at the grill line without the use of sanitizer solution. Wiping cloths were stored outside of sanitizer at the grill line and throughout the kitchen when not in-use. Wiping cloths were stored in sanitizer that measured below 50 ppm chlorine residual. A sanitizer bucket was stored on the floor at the exposition line.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Ice scoops at the bar and exposition line were stored with their handles buried in the ice.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-101.19 Nonfood-Contact Surfaces (C)
Wire racks used to stored clean dishes in the back kitchen were covered with a rust-like substance. The bottom shelf of a food preparation table in the back kitchen was covered with a rust-like substance.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The hand sink in the employee restroom and at the dish washing area were not fully sealed to the wall.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket to the left 2-door cold-top refrigerator at the grill line was torn.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
Wire racks in the walk-in refrigerator were soiled with grime. Cutting boards used as shelves in the dry storage room were soiled with food debris. The interior of the refrigerator at the bar was soiled with an unknown liquid. The interiors of both 2-door cold-top refrigerator at the cook line were soiled. The caulking at the bar hand sink was soiled.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-203.14 Backflow Prevention Device, When Required (P)
The end of the hose at the dish washing area was stored in the hand sink and the hose bib was not installed with an atmospheric vacuum breaker. The mop sink integral atmospheric vacuum breaker was left under continual pressure from a shut off valve (wye splitter) located downstream.
5-205.15 System Maintained in Good Repair (C)
The bell cap to the atmospheric vacuum breaker at the dish machine in the kitchen was in disrepair. The 3-compartment sink drain lines were not plumbed to the sanitary sewer.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments:
6-501.19 Closing Toilet Room Doors (C)
The employee restroom in the back kitchen did not have self-closing doors and was open during the inspection.
5-501.17 Toilet Room Receptacle, Covered (C)
The women's restroom did not have covered trash receptacles.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-202.11 Light Bulbs, Protective Shielding (C)
Four lights in the back kitchen and two lights in the dry storage room were uncovered and unprotected.
6-303.11 Intensity-Lighting (C)
Two lights in the dry storage room and two lights in the dish washing room were non-functional.
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02/06/2019
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments: 2-103.11(D,G,H,I) Person-In-Charge-Duties (Pf)
The person in charge did not make sure that employees were properly washing their hands, using thermometers to check cooking temperatures, properly cooling chicken and red sauce, and checking hot- and cold-holding temperatures.
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The restaurant did not have a certified food protection manager.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee drink was stored on a food prep table in the back kitchen.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.12 Cleaning Procedure (P)
Two employees at the grill line hand sink and an employee at the dish washing area hand sink washed their hands for less than 20 seconds on several occasions.
2-301.14 When to Wash (P)
An employee was observed wiping their hands on a soiled rag at the grill line and didn't wash his hands afterward.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments: 3-301.11 Preventing Contamination from Hands (P)
An employee at the wait station touched a ready-to-eat cut lime with their bare hands.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf)
The temperature of hot water at the hand sinks in the women's restroom (49-70°F) and men's restroom (72-75°F) was not at least 100°F.
6-301.14 Handwashing Signage (C)
The hand sinks in the following areas did not have signs that told employees to wash their hands: back kitchen prep area, men's restroom, women's restroom, and bar.
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
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Inspector Comments: 3-402.12 Records, Creation, & Retention (Pf)
The restaurant was serving fish raw or partially cooked, and it did not have fish freezing records.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw shell eggs were stored above cut mushrooms and vegetables, raw chicken was stored above shredded cheese, raw shrimp was stored above mushroom salsa, and raw pork was stored above cooked chicken in the walk-in refrigerator.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Chicken was 107°F, shrimp was 70°F, and chopped steak was 70°F in front of the grill. Tamales were 109°F in the grill line steam table.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Shredded monterey jack cheese was 55°F and shredded cheddar cheese was 49°F on ice at the grill line. Four different salsas were 54-58°F in the left cold-top refrigerator at the grill line.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Multiple prepared foods in the walk-in refrigerator, including green chile, beans, chicken, salsas, and open milk, were not date-marked.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
Two spray bottles of degreaser in the dish washing area were not labeled.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (Pf)
The restaurant was not using quick cooling methods for cooked chicken (a deep pan was used) and red sauce (a four gallon plastic bucket was used) in the walk-in refrigerator.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-204-112 Temperature Measuring Devices-Functionality (C)
Multiple refrigerators at the bar were not equipped with an obvious thermometer. The left cold-top refrigerator at the grill line did not have a thermometer. The one-door refrigerator at the wait station did not have a thermometer.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient (P)
A container of alcohol mix was stored in direct contact with ice at the ice bin at the bar, and the same ice was also used as a food ingredient for beverages.
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Taco shells at the far end of the grill line were stored uncovered. Drink mixes were not stored at least six inches off the floor at the bar. Multiple cooled foods in the walk-in refrigerator were not covered.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-202.11 Food-Contact Surfaces-Cleanability (Pf)
Multiple skillets at the grill line and at the utensil storage rack were scored and had sharp crevices around the bolts to the handles at the food contact surface that did not allow for easy cleaning.
4-101.19 Nonfood-Contact Surfaces (C)
The stove top at the grill line was covered with aluminum foil. The shelf at the wait station holding soda machinery was soiled with a rust-like substance.
4-501.12 Cutting Surfaces (C)
Cutting boards at the grill line were scored and stained. Cutting boards at the wait staff station and at the bar were scored and stained.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
Door gaskets were torn, missing, or in disrepair at multiple refrigerators at the grill line. The door gasket to the hot holding oven by the grill line did not create a full seal.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The interior of the microwave at the grill line was soiled with food debris. The shelves in the walk-in refrigerator were soiled with grime. The door gaskets in the bar beer refrigerator were soiled with food debris. The interior of both beer refrigerators at the bar were soiled with food debris and food residue. The backside of equipment at the grill line was soiled with grease.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-203.14 Backflow Prevention Device, When Required (P)
A hose sitting in mop water in the dish washing area was not provided backflow protection. A hand sprayer was attached downstream of the mop sink backflow prevention device.
5-205.15 System Maintained in Good Repair (C)
The grill line hand sink drain line was leaking waste water directly onto the floor. The three-compartment sink located by the walk-in refrigerator had a drain line that was leaking waste water directly onto the floor.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 6-202.14 Toilet Rooms, Enclosed (C)
The employee restroom door was not self-closing.
5-501.17 Toilet Room Receptacle, Covered (C)
The women's restroom did not have covered trash receptacles or feminine hygiene boxes.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The walls in the walk-in refrigerator were soiled with grime.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
Three lights in the grill line vent hood were not working.
|
|
11/07/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several dented cans in the can storage area were stored with other wholesome cans.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee at the grill line was observed wiping their hands on a common towel.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee at the front serving area was observed handling ready to eat limes with bare hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked chicken in a container near the grill was 95°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Various shredded cheeses in an ice bath on the grill line were 50-60°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not readily available at the far right dumpsink.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several of the bulk spice containers in the dry storage room were unlabeled as to their contents.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Several of the door gaskets on the reach-in freezers and reach-in coolers throughout the facility were torn. The door gasket on the walk-in cooler was torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan guards in the walk-in cooler were soiled with dust. The storage shelves in the walk-in cooler were severely soiled with food debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer bucket at the bar contained a concentration less than 50 ppm chlorine residual.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the handsink at the grill line was soiled with food debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the grill line was soiled with grease and food debris. The wall above the dish machine was soiled with debris. Several areas of the floor base coving and floor tiles throughout the facility were in severe disrepair. The wall in the employee restroom was in disrepair. The floor under the bar sinks was soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights throughout the facility were not functioning.
|
|
03/29/2016
Inspection, Routine
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Shellfish tags were not being retained by the facility for the required 90 days, were not marked with the last use date, and were not being stored in chronological order.
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A moldy onion in the dry storage room was stored with wholesome onions.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The consumer advisory did not include a disclosure statement as to those items that can be served raw or undercooked, and the facility was serving raw or undercooked animal products. The facility was serving raw oysters, and the item was not placed on the menu or provided with a consumer advisory.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage with a twist top was stored on the bottom shelf of the wait station counter. Employee food (ice cream) in the rear-kitchen three-door reach-in freezer was stored near customer food.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked rice (118°F) in the steam table was stored below 135°F for less than four hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Sour cream (45°F) in the cold top refrigerator was stored above 41°F for less than four hours. Queso fresco (49°F) in the cold-top refrigerator drawer was thawed at room temperature and was above 41°F for less than four hours.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The final rinse of the dish machine failed to produce a concentration of 50 ppm chlorine residual at the dish surface.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A spray can of garage door lube on the chemical storage rack was stored with other approved chemicals.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle of degreaser on the chemical storage rack was unlabeled as to its contents.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several bulk spice bins in the dry storage room were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Onions on the bottom shelf in the dry storage room were not stored six inches above the floor. The two ice bins in the wait station area were left uncovered.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards throughout the facility were scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Unfinished wood in the outdoor walk-in refrigerator was present as a non-food contact surface. The alcohol storage shelves in the kitchen walk-in refrigerator were rusted. The door gasket on the kitchen walk-in refrigerator was torn. The door gaskets in the following coolers were torn: in the rear-kitchen three-door reach-in freezer, in the two-door reach-in refrigerator at the cooks' line, and in the cold-top refrigerator drawers at the cooks' line. The left-most bottom shelf in the dry storage room was in disrepair and not storing food six inches above the floor. The caulking in the right side ventilation hood at the cooks' line was in disrepair. The caulking at the tile/wall interface in the warewashing area was moldy.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The thermometer in the cold-holding drawers under the grill line was not accurate. A thermometer was not provided in the wait station single-door reach-in refrigerator. The thermometer in the bar-area two-door reach-in refrigerator was not accurate.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Chemical test strips for measuring chlorine and quaternary ammonium sanitizer concentration were not provided.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the large bulk salsa container in the kitchen walk-in refrigerator and the scoop handle inside of it were soiled with dried food crust. The interior of the Emerson microwave on the cooks' line was soiled with food and grime.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The condenser fan guards in the kitchen walk-in refrigerator were soiled with dust. The alcohol storage shelves in the kitchen walk-in refrigerator were soiled with grime. The non-food contact surfaces under the flat grill at the cooks' line were soiled with grease and grime.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean pans on the utensil rack near the two-compartment sink and in the warewashing area were stacked wet and nested.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Wiping cloths at the cooks' line were not stored in the sanitizer solution bucket.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The ice scoop handle in the customer-side, wait station ice bin was in contact with the product.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink near the two-compartment sink and the hand sink at the cooks' line were not fully sealed to the wall.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The lids to the outdoor grease catcher and the lids to the outdoor garbage dumpsters were open. The cement under the outdoor grease catcher was soiled with grease buildup.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several holes in the wall were observed in the employee restroom. The wall near the door inside the hot water heater room was in disrepair. The wall under the dirty dishes-side drain board in the warewashing area was soiled with grime.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Multiple light tubes throughout the kitchen were not functioning.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The trash receptacles in the women's restroom were uncovered.
|
|
04/16/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Unwholesome limes in a box on a shelf in the walk in cooler were stored with other wholesome limes.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Cooking utensils were stored in the bottom of the warewashing area hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved open-top employee beverage was observed being stored on the shelf above the hand sink in the warewashing area. An unapproved twist-top employee beverage was stored on a shelf above the back room prep table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F in the cold top cooler for less than 4 hours: sour cream (46°F), cut tomatoes (45°F), shredded cheese (46°F), and shredded lettuce (46°F). A pitcher of chipotle sour cream sauce was 55°F in the two door reach in cold top cooler for longer than 4 hours.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water under pressure was not provided at the hand sink in the men's and women's restrooms. Hot was not available at the dump sink in the bar area next to the frozen beverage dispenser.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Wick chafing fuel cans were stored above and next to single service articles on shelves in the dry storage area near the can rack.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Bulk storage containers in the dry storage area were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Raw meat stored on the two-compartment sink in the meat prep area was being improperly thawed at room temperature. Taco shells being stored on the top of the cook's line stove were not protected from contamination. An ice cream scooping utensil was being stored in a cup of room temperature water on top of the floor reach-in ice cream freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cook's line cold-top cooler cutting boards were heavily scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the employee restroom hand sink was torn. The corn chip bulk storage container in the dry storage area was melted, cracked, and not smooth and easily cleanable. The caulking on the cook's line ventilation hood was torn. The aluminum foil lining the shelves above the cook's line cold-top cooler was not smooth and easily cleanable. No caulking was present on the three-compartment sink in the warewashing area. The fabric sheet on the wall behind the warewashing area rinse sink was not smooth and easily cleanable. The caulking on the warewashing area drainboard was torn. The door gasket on the two-door reach-in cooler in front service area was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The shelving on the bottom of the back prep area reach-in freezer was soiled with food debris. The table-mounted can opener blade on the prep table in the back prep area in front of the three-compartment sink was soiled with food debris. The cook's line cold-top cooler cutting boards were stained. The interior bottom of the floor reach-in ice cream freezer was soiled with food debris. Cooking pans stored underneath to cook's line stove were heavily coated with burnt food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The guard on the fan mounted above the steam table was dusted. The bottom of the cook's line oven was soiled with grease and food debris. The warewashing area spray nozzle was soiled with debris. The holster of the soft drink dispenser gun in the bar area was soiled with debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Customer cups were stored wet and stacked on the front service area table.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The ice scooping utensil was stored with it's handle in contact with the food product in the bar area ice bin.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes in the wall were observed in the employee restroom. The flooring under the dry storage racks in the dry storage area were soiled with food debris. The walls throughout the warewashing area were soiled with debris. The flooring along the cook's line was cracked and chipped.
|
|
01/23/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A can was dented at the seam and was stored with wholesome cans in dry storage. A moldy lemon was present in the walk-in cooler.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed handling raw meat and did not wash their hands before touching food equipment. An employee was observed washing dishes and did not wash their hands before handling clean dishes.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked black beans (47°F), seafood (46°F), cut pork (47°F), green chili (47°F), chicken (48°F), and cut tomatoes (50°F) were 47-50°F in the walk-in cooler for less than six hours. Shredded cheese was 47-64°F in an ice bath near the steam table. Sliced cheese was 51°F and beef tequitos were 46°F in the drawer below the cold-top cooler.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: Backflow protection was not provided to the hose faucet in the warewashing room.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: Food equipment was stored in the warewashing handsink making it inaccessible to handwashing.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Taco shells were stored unprotected from contamination above the oven and the hot-holding unit.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Aluminum foil was used to line the shelves above the food preparation line.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not provided to the cold-top cooler.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting boards along the food preparation line were soiled with food debris. Utensils along the food preparation line were soiled with food debris. The interior of the cold-top coolers and hot-holding units were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The drawer handle below the grill was soiled with food debris. The exterior of the hot-holding units were soiled with food debris. The racks in the walk-in cooler were soiled with food debris. The exterior of the three-door freezer was soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean containers were stacked wet above the three-compartment sink. Clean cups were stacked wet in the waitstation.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls in the warewashing area were soiled with food debris. The floor was wet in the warewashing room. The floor was soiled with food debris along the food preparation line. The dry storage room floor was soiled with debris.
|
|
07/17/2014
Inspection, Routine
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling tortillas with their bare hands after heating them on the tortilla press on the waitstation counter.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut tomatoes (51°F), pico de gallo (52°F), cheese (51°F), cut lettuce (52°F), sour cream (45°F), and milk (48°F) were all above 41°F for less than six hours in the cold-top cooler across from the grill. Shredded cheese was 50-52°F in an ice bath near the steam table. Cooked chicken was 48°F and pinto beans were 50°F in the walk-in cooler. Milk was 46°F in the reach-in cooler below the tortilla press.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: Soiled equipment used throughout the day such as cutting boards and utensils were not washed every four hours.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The final rinse cycle in the warewashing machine had a concentration less than 50 ppm chlorine residual.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: Backflow protection was not provided to the hose line in the warewashing area. A shut-off valve was connected downstream of the atmospheric vacuum breaker on the mopsink.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: Equipment was stored in the warewashing handsink making it inaccessible to handwashing.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A clear plastic liquid bottle was unlabeled as to its contents above the cold-top coolers.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Soiled paper was used to line the bottom of the taco bowl shell plastic container above the cold-top coolers. Aluminum foil was used to line the shelf in the salsa reach-in cooler.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Aluminum foil was used to line the shelves in the food preparation area.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not provided to the cold-top coolers and small reach-in coolers.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the cold-top coolers were stained with food debris. Knives stored on the cold-top cooler cutting boards were soiled with food debris. Ice build-up was present at the bottom of the reach-in freezer. Food containers on the clean dish rack in the warewashing area were stained with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The three-door reach-in freezer handles were soiled with food debris. The cold-top cooler handles were soiled with food debris. The racks in the walk-in cooler were soiled with food debris. The shelves in the food preparation area were soiled with grease.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean cups were stacked wet in the waitstation area.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The warewashing area floor was wet and soiled with debris. The walls in the warewashing area were soiled with mold.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lights were not functioning above the cold-top coolers. Lights were not functioning in the ventilation hood.
|
|
07/18/2013
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Raw beef was stored next to ready to eat lettuce on the bottom shelf of the walk in cooler. A dented can of olives was stored with wholesome cans on the rack in the dry storage room. A bottle of liquor at the bar was adulterated with fruit flies. See voluntary condemnation form.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the dishmachine was observed handling dirty dishes and then clean dishes without first washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Food containers were stored in the warewashing area handsink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cheese in an ice bath near the grill line was 53°F. Raw chicken, burritos, taquitos, raw beef, and cooked pork were between 53 - 62°F in the cold drawers beneath the grill for less than 4 hours. All product was moved to working coolers. Do not use cold drawers until they maintain food at 41°F or below.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: After running the dishmachine in the bar several times, the concentration of chlorine residual at the dish surface failed to reach 50ppm.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A spray nozzle under continual pressure was located downstream of the atmospheric vacuum breaker at the mopsink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap and paper towels were not readily available for handwashing at the handsink in the employee kitchen restroom.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several flies were observed in the warewashing area.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle in the warewashing area was unlabeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food in the dry storage room was stored on the floor. Several bulk spice bins in the dry storage room were uncovered.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Tin foil lining the shelfs in the salsa reach in cooler was not smooth and easily cleanable. The cutting board on the grill line cold top cooler was grooved. Several plastic tortilla chip containers in the dry storage room were melted.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the ice machine was torn. The door gaskets on the three door reach in freezer were torn.The caulking on the food preparation sink was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the three door reach in freezer near the ice machine was soiled with food debris. The blade on the table mounted can opener was soiled with food residue. A severe ice build up was present in the single door white reach in freezer near the food preparation sink. The interior of the two door reach in freezer across from the food preparation sink was soiled with food debris. The interior of the reach in cooler below the beer taps at the bar was soiled with grime. The ice cream reach in freezer contained a large amount of ice build up, and was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The food storage racks in the walk in cooler were soiled with debris. The drip tray for the Island Oasis ice shaver at the bar was moldy.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the mopsink was moldy. The faucet on the food preparation sink was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls in the walk in cooler were soiled with grime. The wall under the three compartment sink was soiled with debris. The wall to the right of the food preparation sink was soiled with splattered debris. The floor in the dry storage room was soiled with food residue. The floor edges and the lower walls along the bar were soiled with grime. The wall next to the dishmachine was soiled with mold.
|
